Bácska-Style Rice and Lentils with Smoked Pork Collar

Rinse the lentils and rice separately and thoroughly under cold running water, then drain. Cut the Kolozsvári bacon and the cooked smoked pork collar into uniform, approx. 1 cm cubes. Finely chop the onion and garlic, and cut the TV pepper and tomato into small dice.

Melt the lard in a large, heavy-bottomed pot or deep skillet, add the diced Kolozsvári bacon, and render over medium heat for 3–4 minutes until crisp. Add the diced smoked pork collar and fry for an additional 2–3 minutes until nicely browned.

Add the finely chopped onion and minced garlic, then sauté until translucent. Stir in the diced TV pepper and tomato, and simmer together for 3–4 minutes until a juicy stew base is formed.